Roast Beef Melts

• 4 slices pumpernickel bread (thick slices) or 4 slices rye bread (thick slices)
• 8 slices thick-cut bacon
• 1/2 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 (10 ounce) package coleslaw mix or 3 cups shredded cabbage
• 1 tablespoon distilled white vinegar
• salt
• pepper
• 12 ounces sliced rare deli roast beef
• 8 ounces sliced deli swiss cheese

1. Position a rack in the upper third of the oven and preheat to 400u0b0.
2. Line a baking sheet with foil.
3. Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
4. In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
5. In a medium bowl, stir together the mayonnaise and horseradish.
6. Spread about a tablespoon of the mixture on each toast slice.
7. Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
8. Season with salt and pepper.
9. Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
10. Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.

bread, bacon, mayonnaise, horseradish, shredded cabbage, white vinegar, salt, pepper, deli, swiss cheese

Taken from www.food.com/recipe/roast-beef-melts-261114 (may not work)